Roasted Pumpkin Pearl Couscous Salad
This roasted pumpkin couscous salad is the ultimate fall recipe! Tender roasted pumpkin, kale, and cranberries tossed with fluffy pearl couscous and a sweet maple dressing. It's surprising easy, and works for a filling meal (it's great for meal prep) or a stunning side dish for a holiday dinner.
Servings: 8 servings
Calories: 233kcal
Ingredients
For the salad:
- 2 bags Success® Boil-in-Bag Pearl Couscous
- ½ pie pumpkin seeded, peeled, and cubed (about 2 cups)
- 3 cups chopped kale
- 1 tablespoon olive oil
- Salt & pepper to taste
- ⅓ cup sweetened dried cranberries
- ⅓ cup thinly sliced red onion
- ¼ cup roasted salted pepitas
For the dressing:
- 3 tablespoons maple syrup
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 small garlic clove minced
- 1 tablespoon Dijon mustard
- Salt & pepper to toaste
Instructions
- Roast the pumpkin. Preheat oven to 400˚F and line a baking sheet with parchment paper. Add cubed pumpkin. Drizzle with olive oil and season with salt and pepper. Roast for 15–20 minutes, or until tender. Remove from oven and let cool.
- Cook the couscous. While the pumpkin roasts, cook the Success® Boil-in-Bag Pearl Couscous according to package directions. Drain and set aside to cool.
- Make the dressing. In a small bowl or jar, whisk together maple syrup, olive oil, apple cider vinegar, garlic, Dijon, salt and pepper.
- Massage the kale. Add chopped kale to a large salad bowl and drizzle with olive oil and a pinch of salt. Massage with clean hands until kale has softened and turned dark green.
- Toss the salad. Add the couscous, roasted pumpkin, red onion, pepitas, and cranberries to the bowl with the kale. Drizzle with dressing and toss to combine. Adjust seasoning to taste with salt & pepper, and serve slightly warm.
Video
Nutrition
Serving: 1.5cups | Calories: 233kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Trans Fat: 0.001g | Sodium: 320mg | Fiber: 2g | Sugar: 11g | Vitamin C: 16mg